Best Rasta pasta Recipe – Jerk Shrimp Pasta
This recipe for Rasta spaghetti with shrimp, scouts honor, will change your life. A simple pasta dish with flavors influenced by the Caribbean and Italian cuisines. Penne pasta is mixed in a creamy, cheesy sauce with jerk flavor on the side. It’s extremely amazing, and weeknight supper just got a whole lot better!
Jamaican – Italian food fusion
Rasta spaghetti is a meal that my family has grown to like in recent years; it is definitely one of the tastiest pasta dishes I have tried in a long time, and it was a hit with my children as well. With just the proper amount of spice, this creamy pasta dish is delicious! We promise it is not so hot that it will blow your head off; you can easily adjust the level of heat to suit your preferences. I make no claim to the invention of this recipe and disclaim all responsibility for it. However, I believe it would be unfair not to share my version of Rasta Shrimp Pasta with you all because it is so delicious.
– Posts related to pink pasta sauce are found here.
What is Rasta pasta
Rasta spaghetti is a sort of creamy pasta dish that is influenced by the tastes of Jamaica as well as Italian cuisine. The term “Rastafarianism” is not used to describe this practice. Despite the fact that Rastafarians are vegetarians, this meal is not, despite the fact that it may be made such. Here are a few interesting facts regarding this pasta dish.
- Known as Rasta pasta, this sort of creamy spaghetti dish is influenced by the tastes of Jamaica and Italy. It has no connection to Rastafarianism in any form whatsoever. Despite the fact that Rastafarians are vegetarians, this meal is not, despite the fact that it can be turned vegetarian. Some interesting facts about this pasta dish are as follows:
- Lorraine Washington is credited for serving it for the first time at Negril, Jamaica, and she did it with ackee, according to legend. This meal has grown since then and is now very popular across the world. It may be cooked with any protein of your choosing and can be made vegan or vegetarian. In the Eaters, you’ll find an article on the future of Jamaican fusion food, which you’ll find interesting if you’re interested in more Jamaican food fusion.
- It has a great flavor! I’m sorry, but I can’t put enough stress on the term flavorful. If you have ever used jerk seasoning in a dish previously, you will understand what I’m talking about. This pasta recipe is flavored with Caribbean flavors such as jerk chicken, all spice, scotch bonnet peppers, and scallions
- It is also gluten-free.
- This is a creamy meal that is similar to alfredo sauce, with the exception that it is superior
- It is traditionally cooked with penne pasta, but you may use any other type of pasta of your choosing, such as fusilli or rigatoni.
What you will need
Penne pasta may be substituted for any other type of pasta. Various colored bell peppers: I used red, green, and yellow bell peppers, but you may use any color bell pepper you have on hand. Cheddar cheese can be substituted with any other melting cheese of your choosing. Parmesan cheese is a kind of cheese from Italy. Scallions, commonly known as green onions or spring onions, are a kind of onion. Raw jumbo shrimp: you may also use fish, poultry, or beef in place of the shrimp. Onion If you are unable to tolerate the heat, substitute cayenne pepper or simply use black pepper to taste in place of the scotch bonnet.
Jerk seasoning: this may be created from scratch or purchased from a store; there is no judgment here.
Allspice, which is also known as pimento, is a spice that is used in cooking.
How to make Rasta pasta
Preparing the ingredients includes the following steps: Cut the bell peppers into strips and put them aside with the onions, scotch bonnet peppers, and garlic. Using a fine mesh strainer, clean and devein the shrimp if using. Season with 12 tablespoons jerk spice, mix well, and marinate for about 10 minutes, or more if time is not a concern. The pasta should be cooked until al dente in salted water, with about 1 cup of the pasta water being saved for later use. Drain and set aside the pasta. To prevent the pasta from clumping together, drizzle roughly 1 tablespoon of oil over it and toss to coat evenly.
- The shrimps should be cooked as follows: heat the olive oil over medium high heat until shimmering, then gently add the shrimps to the hot pan and cook for about 2 to 3 minutes per side, depending on their size.
- Remove it from the pan and transfer it to a platter before setting it aside.
- Cook for a further minute after adding the scallions, jerk seasoning, salt, and black pepper.
- Cook for another minute or two after adding the chopped garlic.
- Add the chopped scotch bonnet, smoked paprika, and allspice and stir again.
- Toss with a fork and season with salt and pepper to taste.
Finally, add the cooked shrimps back to the spaghetti and toss everything together. Discard the heat and give it a good swirl as soon as you can. Garnish with freshly baked garlic bread.
This dish may be converted to a vegetarian or vegan version by replacing the heavy cream with either coconut milk or cream of coconut. Instead of chicken, fish, or shrimp, vegetables such as mushrooms, zucchini, egg plants, or any other vegetable of your choice can be used. Instead of raw chicken or shrimp, use leftover cooked chicken or shrimp; if using cooked chicken or shrimp, add it to the creamy sauce so that it becomes infused with the jerk flavor. If you are using cooked shrimp or prawns, add them towards the end of the cooking process to avoid overcooking them.
Then you’re in for a treat since you can create this simple Rasta pasta dish in your pressure cooker in no time at all.
Keep an eye out for any threats.
How to store
The fact that Rasta pasta creates the greatest leftovers will delight you; it really tastes better the next day. What’s not to like about this? Refrigerate for up to 3 days if stored in an airtight container once it has cooled completely to room temperature. To reheat the pasta, pour a small amount of water over it and cook it in the microwave for a few minutes or on the stovetop until hot.
More easy weeknight dinner pasta recipe
Pasta with creamed meat Pasta with vegetables baked in the oven Pasta with garlic and butter Pasta with cream and bacon Pasta with broccoli that is simple to make Tuna pasta from a can Pasta salad with cream sauce Pasta with creamed mushrooms If you try this simple pasta dish, please let me know how it turned out by leaving a comment. Tag me on Instagram @thedinnerbite and save the image to yourPinterest board. If you haven’t already, please subscribe to the blog to receive free new recipes in your email.
Best Rasta pasta Recipe – Jerk Shrimp Pasta
- Tenderloin spaghetti with cream sauce Vegetable spaghetti that has been baked. Sauce for spaghetti with garlic and butter Cauliflower with creamed bacon broccoli spaghetti that is simple to make Tuna spaghetti in a can is a convenient and delicious option. Pasta salad with a creamy texture. Spaghetti with creamed mushrooms Please let me know if you try this easy spaghetti dish and how it turned out. Tag me on Instagram @thedinnerbite and save the image to yourPinterest board! You may have free new recipes delivered directly to your email by subscribing to the blog if you haven’t already.
- 300 grams of penne pasta
- 3 bell peppers
- 1 pound jumbo shrimp cleaned and deveined
- 13 cups cheese
- 13 cups Parmesan
- 13 cups chicken stock
- 3 stalks scallion sliced
- 1 small onion
- 1scotch bonnet
- 112 teaspoon jerk seasoning divided half for the shrimps and the other half for the creamy sauce
- 1 scotch bonnet
- 1 scotch bonnet 4 chopped garlic gloves
- 2 teaspoons paprika
- 1 teaspoon all spice
- 4 garlic gloves 1 cup double cream
- Season with salt and pepper to taste
- Preparing the ingredients includes the following steps: Separately slice the bell peppers into strips and put aside with the onions, scotch bonnet peppers, and garlic
- Clean and devein the shrimps if you’re using them, then season with 12 tablespoons of jerk spice, mix well, and marinate for around 10 minutes, or longer if time is not an issue. The pasta should be cooked until al dente in salted water, with about 1 cup of the pasta water being saved for later use. Drain and set aside the pasta. To prevent the pasta from clumping together, drizzle roughly 1 tablespoon of oil over it and toss to coat evenly. Alternatively, rinse the pasta under cold water to remove any remaining starch
- And The shrimps should be cooked as follows: heat the olive oil over medium high heat until shimmering, then gently add the shrimps to the hot pan and cook for about 2 to 3 minutes per side, depending on their size. It is important not to overcook the meat because it will be added back to the pasta later. Removing it from the pan and transferring it to a platter, then setting it away
- Preparing the creamy sauce: Continuing to use the same pan that you used to sautee the shrimp, add the chopped bell peppers and onions and saute for 1 to 2 minutes, moving the vegetables about the pan to ensure they don’t burn. Cook for a further minute after adding the scallions, jerk seasoning, salt, and black pepper. Chicken stock should be used to deglaze the pan. Cook for another minute or two after adding the chopped garlic
- Pour the double cream over the sautéed veggies and mix to blend. Add the chopped scotch bonnet, smoked paprika, and allspice and stir to combine. Stir in the parmesan cheese and cheddar cheese until they are completely melted into the creamy sauce. Try it out and adjust the seasoning to your liking. Add the cooked pasta to the sauce and toss to incorporate
- If the sauce is too thick, add some of the leftover spaghetti to thin it out a little. Finally, add the cooked shrimps back to the spaghetti and toss everything together. Remove the pan from the heat and serve it immediately. Enjoy
Tips This dish may be converted to a vegetarian or vegan version by replacing the heavy cream with either coconut milk or cream of coconut. Instead of chicken, fish, or shrimp, vegetables such as mushrooms, zucchini, egg plants, or any other vegetable of your choice can be used. Do you have an instant pot? Then you’re in for a treat since you’ll be able to cook this simple Rasta spaghetti in your kitchen gadget. Instead of raw chicken or shrimp, use leftover cooked chicken or shrimp; if using cooked chicken or shrimp, add it to the creamy sauce so that it becomes infused with the jerk flavor.
Calories:622kcal Carbohydrates:88g Protein:44g Fat:10g 4 g of saturated fat Cholesterol:302mg Sodium:1165mg Potassium:712mg Fiber:7g Sugar:9g Vitamin A: 4454 International Units (IU).
Please keep this in mind while reading the label.
Under no circumstances will thedinnerbite.com be liable for any loss or damage incurred as a consequence of your reliance on nutritional information provided on this website. jerk shrimp spaghetti, rasta pasta, rasta pasta recipe, jerk shrimp pasta
Rasta Pasta Recipe
It is possible that this content contains affiliate links. You can read more about my disclosure policy here. It’s the right blend of pasta, shrimp, and Caribbean ingredients in this deliciousRasta Pasta dish. Prepare to be wowed by this creamy and vibrant meal that is brimming with so many different tastes. It’s impossible to go wrong with these Cajun chicken pasta or Tuscan chicken pasta recipes if you’re looking for more tasty chicken pasta dishes. Contents of the Table of Contents
- What Is Rasta Pasta
- What You’ll Need
- How to Make Rasta Pasta Recipe for Rasta Pasta
- What is in Jerk Seasoning
- Substitutions and Add-ins
- How to Make Rasta Pasta Suggestions for Serving
- Rasta Pasta Storage and Reheating Instructions
- Several more flavorful pasta dishes to experiment with
- Video of the recipe
- Complete recipe instructions
What Is Rasta Pasta?
Those who haven’t heard of Rasta Pasta will find it to be a lovely mix of Italian and Jamaican culinary traditions. Pasta in a cream sauce with colorful bell peppers, seasoned shrimp, and Caribbean seasonings is served with a side of grilled chicken. This meal, which has been sautéed to bring out the spicy and smokey tastes, is too delectable to pass up. It is also quick and easy to prepare, and it is quite flexible in terms of serving size. It’s both convenient and delicious!
What You’ll Need
- Penne pasta
- Peeled and deveined shrimp
- Arugula. Jerk seasoning– this seasoning adds a ton of flavor and may be prepared from scratch or purchased from a store. A dash of cayenne pepper (optional) adds a spicy bite to the meal. Season with salt and pepper (to taste)
- Avocado oil is a kind of vegetable oil that comes from the avocado fruit. Garlic cloves – give the meal a delightful pungent flavor by infusing it with the flavor of the cloves. A variety of red bell peppers are used for flavor and color. Orange bell pepper — additional fresh vegetables to add color and flavor to your meal
- Pasta water is a type of aqueous solution used to cook pasta. Heavy cream—adds creaminess and richness to the pasta
- Parmigiano Reggiano (grated)
- (Optional) green onion
Pro Tip: If you are unable to locateJerk seasoning orjerk paste, here is a fantastic method for making your ownjerk spice!
How To Make Rasta Pasta
- Prepare the pasta. Preparing the penne pasta is as simple as boiling it in salted water. When the pasta is finished, drain it, keeping 1 cup of the pasta water for later use. Season the shrimp with salt and pepper. Place the raw shrimp in a large mixing basin and season with 3 tablespoons jerk spice, salt, and pepper to taste, then toss thoroughly (cayenne pepper as well if you like). Combine the shrimp and spices in a large mixing bowl until completely coated. Cook the prawns until they are pink. Cook the shrimp in a pan with avocado oil over medium-high heat until they are pink. Cook the shrimp for a few minutes, or until they are pink and opaque in color. Then move them to a large mixing basin.
- Pasta should be prepared ahead of time. Using salted boiling water, cook the penne pasta until al dente (about 8 minutes). Immediately after cooking the pasta, drain it, keeping 1 cup of the cooking water for later use
- The shrimp should be seasoned. In a large mixing basin, combine the raw shrimp with 3 tablespoons of jerk spice, as well as salt and freshly ground black pepper (cayenne pepper as well if you like). Combine the shrimp and spices in a large mixing bowl until completely coated, about 15 minutes. Seafood is best when it’s hot and fresh. The shrimp should be cooked in a pan with avocado oil over medium-high heat until they are pink and opaque. Cook the shrimp for a few minutes, or until they are pink and opaque in color, before serving. They should then be placed in an appropriate container
- Combine the spices, shrimp, and pasta in a large mixing bowl. Stir in the remaining jerk seasoning until well combined. After that, add the cooked shrimp and the penne, stirring to mix all of the ingredients. Decorate the Rasta Pasta with freshly chopped green onion before serving
What Is In Jerk Seasoning?
Jerk seasoning is a Jamaican spice blend that is often made out of a combination of spicy, sweet, and salty components, as well as aromatic herbs and spices. Most typically, it contains spices such as allspice, cloves, cinnamon, nutmeg, thyme, garlic, onion, brown sugar, ginger, salt, and a spicy ingredient such as Scotch bonnet peppers, cayenne peppers, or red pepper flakes. It can also contain a variety of herbs and spices. You may simply create your own, or you can get it at most grocery stores.
Substitutions And Add-ins
- Substitute another protein—Rasta pasta is frequently cooked with shrimp, fish, or chicken as the main protein. In place of the shrimp in this dish, you can substitute any of the options listed above or something else entirely if you like. Use a different type of pasta-Penne is a great choice, but you can also use other types of pasta such as fusilli, rigatoni, bucatini, or Fettuccine. You may even use gluten-free pasta for this recipe. Make it dairy-free-To make it dairy-free, simply use full-fat coconut milk for the heavy cream and nutritional yeast for the Parmesan cheese. Optional additional vegetables: If you want to add more flavor or spice to this Rasta Pasta, you may replace the colored bell peppers with jalapenos, chopped tomatoes, onion, or scallions.
When it comes to preparing this savory pasta, there are several delectable possibilities. Here are some ideas on what to serve with rasta pasta:
- Serving this savory pasta comes with a plethora of delectable choices. Listed below are some ideas for rasta pasta dishes.
How To Store And Reheat Rasta Pasta
If you store it in an airtight jar in the refrigerated, this Rasta Pasta recipe will stay fresh for up to 3 days. To reheat it, either microwave it for a few minutes or reheat it in a pan on the stovetop over medium-high heat until it is well heated. If you find that the sauce has soaked too much into the pasta and it has become a little dry, you can add a dash of heavy cream.
More Flavorful Pasta Dishes To Try!
- If you store it in an airtight container in the refrigerator, this Rasta Pasta meal will stay fresh for up to 3 days! To reheat it, you can either microwave it for a few minutes or throw it back in the skillet on the stovetop over medium-high heat until it is well heated throughout. If you find that the sauce has absorbed too much into the pasta and it has become a little dry, a dash of heavy cream can be added.
- 1 pound penne pasta
- 2 pounds ham, peeled and deveined
- 5 tablespoons jerk seasoning divided
- Cayenne optional
- 1 pound ham, peeled and deveined
- 1 pound ham, peeled and deveined season with salt and pepper to taste 4Tbspavocado oil
- 4garlic cloves minced
- 1red bell pepper thinly sliced
- 1orange bell pepper thinly sliced
- 1cuppasta water
- 2cupheavy cream
- 1cupparmesan cheese grated
- 2green onions thinly sliced (optional)
- 4Tbspavocado oil
- First, prepare 1 pound of penne pasta in a large pot of salted boiling water until al dente. Drain the pasta and set aside the pasta water. Save one cup of the pasta water once the pasta is finished cooking for later use. In a large mixing bowl, combine 2 pounds of big raw shrimp (peeled and deveined) with the rest of the ingredients. After that, season with salt and pepper to taste after adding 3 tablespoons of jerk spice or jerk paste. If you want to make it a little spicier, you may add a little of cayenne pepper to taste. Using a spoon, toss the shrimp with the spice until they are evenly covered. Heat 4 tablespoons of avocado oil in a pan over medium-high heat until shimmering. Once the shrimp is cooked, remove it from the heat and set it aside for a few minutes until it is pink and opaque. After that, remove the shrimp and place them in a basin. Garlic and peppers should be cooked together-In a large pan, heat 4 minced garlic cloves, 1 thinly sliced red bell pepper, and 1 thinly sliced orange bell pepper over medium heat until the peppers are soft. In a medium-high heat, stir the sliced bell pepper and garlic for approximately 3-5 minutes, or until the veggies are soft. Make the sauce: To make the sauce, combine 1 cup of the pasta water and 2 cups of heavy cream in a saucepan and bring to a boil. Then remove the pan from the heat and stir in 1 cup of shredded Parmesan cheese
- Then stir in 2 teaspoons of jerk spice
- Then remove the pan from the heat and serve. Add the cooked penne pasta and the cooked shrimp-At this point, add the cooked penne pasta and the cooked shrimp. Garnish with freshly cut green onion once you’ve stirred everything together.
The following frequently asked questions are addressed in the post above:
- Can’t seem to locate jerk seasoning? Check out the page for instructions on how to create your own. Substitutes and substitutes
- How to keep and reheat your food
The following are the nutritional values: 461 calories, 48 grams of carbohydrates, 36 grams of protein, 13 grams of fat, 3 grams of saturated fat, 294 milligrams of cholesterol, 1173 milligrams of sodium, 403 milligrams of potassium, 4 grams of fiber, 3 grams of sugar, 2542 international units of vitamin A, 44 milligrams of vitamin C, 350 milligrams of calcium, and 4 milligrams of iron. Photograph it and tag me on [email protected] use the hashtag simplyhomecookedso that I may see it and include your recipe!
I feel that life is too short to waste time drinking lousy coffee and eating dull meals.
You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by-step recipes, which are easy to understand and follow. I hope you are able to discover something you like! Dina’s most recent blog entries (see all)
This rasta pasta dish gives traditional Italian spaghetti a Jamaican twist by using creamy coconut milk, a generous amount of fiery jerk spice, and a generous amount of taste. One of our all-time favorites, for sure. It’s time to eat some spaghetti, my friends. Today we’re making a pasta dish that you’ve probably never had before, something that’s different, vibrant, and bursting with flavor. It’s a sort of a mashup dish that comes directly from Jamaica, a Caribbean-inspired twist on an Italian classic from the perspective of the region’s cuisine.
What is Rasta Pasta?
Originally inspired by an Italian recipe, Rasta Pasta is a vibrant pasta meal that is created with a variety of bell peppers, a creamy sauce, and Caribbean seasonings. Although inspired by an Italian recipe, the dish is made using more typical Jamaican ingredients. Because of its distinct and appealing flavor, it has earned widespread popularity around the world, and you can find it on menus all over the world. The term “Rasta” alludes to “Rastafarianism,” a significant social movement that began in Jamaica in the 1930s and has spread around the world.
The most common ingredients are jerk chicken or shrimp, each of which imparts its own distinct flavor to the completed meal, however oxtail is also a popular addition.
The Origin of Rasta Pasta
Recipe for Rasta Spaghetti adapted from an original Italian recipe, but updated with more typical Jamaican ingredients. Rasta Pasta is a colorful pasta dish created with a variety of bell peppers, creamy sauce, and Caribbean seasonings. Known for its distinct and appealing flavor, it has achieved widespread popularity and can now be seen on menus all over the world. Originally from Jamaica, the term “Rasta” relates to “Rastafarianism,” a significant social movement that emerged in the 1930s. Because Rastafarians do not consume shellfish or meat, this dish is often served as a vegetarian dish; however, many non-Rastafarian cooks use a protein to complete out the dish.
Ingredients Needed for Rasta Pasta
- Olive Oil is a kind of oil that comes from the olive tree. Alternatively, vegetable oil, onion, and bell peppers can be used. Make use of bright colors in this situation. Make use of a variety of bell peppers, including green, red, and orange. Yellow is also a fantastic color
- Garlic and Jamaican Jerk Seasoning are used in this recipe. Try out my recipe for Homemade Jamaican Jerk Seasoning. Tomatoes are delicious. Fire roasted tomatoes are my favorite, although bottled chopped tomatoes are also delicious. Coconut Milk can be purchased canned or fresh, depending on your desire. Heavy cream is a suitable substitute, but it will not impart the coconut taste
- Parmesan cheese is also an acceptable substitute. Of course, we’re talking about Fettuccine Pasta. You can make use of others. Protein. Optional, depending on your desire
How to Make Rasta Pasta – the Recipe Method
To begin, heat 2 tablespoons olive oil in a large skillet over medium heat, then add the onion and peppers. Cook them for about 5 minutes, or until they are tender. Combine the garlic and 1 tablespoon Jamaican jerk spice in a mixing bowl. Cook for 1 minute while stirring constantly. Isn’t it a lovely and vibrant design? Stir in the tomatoes until they are well-combined. Cook for 5 minutes to allow the tomatoes to break down. Cook for 5 minutes, stirring constantly, to thicken the coconut milk.
Remove the pan from the heat and stir in the Parmesan cheese to create a lovely creamy pasta dish.
Drain the pasta and combine it with the sauce. At this time, it has become really rich and creamy. Already, the dish is delectable and bursting with flavor. Boom! Done! It appears to be of high quality, don’t you think? It’s very vibrant. I could eat rasta spaghetti every day if I wanted to!
- The Red Hot Chili Peppers. Make the meal more visually appealing by using a colorful combination of ingredients, while this is not necessary for flavor. Jalapeno peppers, as well as a few of Scotch Bonnet peppers, were added in this recipe for a spicy kick of heat. Please feel free to use your favorite phrases. Tomatoes are more typical, as are brightly colored bell peppers. I’ve included some fire roasted tomatoes as a tribute to the recipe’s origins, as well as because I enjoy the flavor of fire roasted tomatoes in general. Instead of using tomatoes, many individuals are opting to use only the cheesy coconut cream sauce, which does not include tomatoes. Try both approaches and see which one you prefer. Sofrito, I really like both versions of this song. For an extra flavor boost, consider adding a few tablespoons of sofrito to the peppers and onions while they are simmering down to reduce the heat. Sofrito is a sauce that is used as a basis for incorporating flavor into a variety of foods ranging from soups to stews to pots of rice, and it is particularly popular in the Caribbean region. Check out my recipe for sofrito here. Coconut Milk is a type of milk that comes from coconuts. In this recipe, coconut milk is commonly added to add a creamy texture to the dish. Heavy cream, on the other hand, is a common substitute in this recipe. If you do not care for the flavor of coconut milk, heavy cream may be substituted
- The Pasta. For this recipe, I’ve used long fettucine, but any type of pasta would do
- Nevertheless, I recommend using long fettucine for the best results. Make it with penne pasta, rigatoni, bucatini, or farfalle for a delicious meal. Knorr’s Parma Rosa Sauce Mix, if that’s what you’re looking for. While many people make their sauces using a single packet of the Knorr’s Parma Rosa sauce mix, I’m bypassing it and instead utilizing fresh ingredients that I happen to have on hand. If it is more convenient for you to use Knorr’s Parma Rosa sauce mix, by all means do so. Proteins As previously said, Rastafarians do not consume shellfish and refrain from consuming most meats, hence Rasta Pasta is often a vegetarian option. Other cooks throughout the world, on the other hand, choose to include a protein, with shrimp and chicken being the most frequent options, as well as oxtail
The following books, which I have found to be instructional and interesting on the subject of Jamaican cookery, are recommended for anyone who want to learn more about the cuisine.
- The book Authentic Jamaican Recipes, by John DeMers (affiliate link, my friends!) is a must-have. Flava, by Craig and Shaun McAnuff (affiliate link, my friends! )
- Original Flava, by Craig and Shaun McAnuff (affiliate link, my friends! )
Try Some of My Other Popular Spicy Pasta Recipes
- Spicy Penne Arrabbiata
- Mike’s Mad Dog Mostaccioli
- Cajun Shrimp Pasta
- Pasta with Creamy Roasted Red Pepper Sauce
- Creamy Taco Pasta
- Jalapeno Popper MacCheese
- Buffalo Chicken MacCheese
- Spaghetti Verde
- Shrimp Fra Diavolo
Try These Other Jamaican Recipes
Do you have any questions? Please feel free to inquire! I’m delighted to be of assistance. If you like this dish, I’d appreciate it if you could leave a remark with a rating of 5 stars. Please also spread the word on social media. Don’t forget to tag us on Instagram with the hashtag #ChiliPepperMadness. I’ll be sure to pass it along! Thanks! — Michael H.
Rasta Pasta Recipe
This rasta pasta dish gives traditional Italian spaghetti a Jamaican twist by using creamy coconut milk, a generous amount of fiery jerk spice, and a generous amount of taste. Prep Time10mins Cooking Time: 20 minutes The Main Course is the first course in the sequence. American, Caribbean, and Jamaican cuisines are available. Pasta, recipe, and spicy are some of the keywords to remember. Servings:4 Calories:556kcal per serving
- 2 tablespoonssolive oil or vegetable oil
- 1 small onion chopped
- 1 green bell pepper sliced (I used jalapenos instead of green bell peppers to spice it up a bit, or you could add a Scotch Bonnet for extra heat)
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 3 cloves garlic chopped
- 1 tablespoonJamaican jerk seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- Season with salt and pepper to taste
- 14 ounces fire roasted tomatoes (optional) OPTIONAL: I used canned tomatoes, but chopped tomatoes, whether canned or fresh, are also delicious. 1 cup unsweetened coconut milk The use of heavy cream is a suitable substitute, but it will not impart the coconut taste. 6 to 8 ounces fettuccine pasta
- 1 cup freshly grated Parmesan cheese (or more if desired)
- A small onion, chopped
- 1 green bell pepper, sliced (I used jalapenos instead of green bell peppers to spice it up a bit, or you could add a Scotch Bonnet for extra heat)
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 3 cloves garlic, chopped
- 1 teaspoon Jamaican jerk seasoning
- 1 small onion, chopped (I used jalapenos instead of green bell peppers to spice it up a bit, or you could add seasoned to taste with salt and pepper tomatoes (fire roasted) 14 ounces OPTIONAL: Tomatoes in any form, canned or fresh, worked well in this recipe. Coconut milk (about 1 cup). Even while heavy cream is a suitable substitute, it will not impart the same coconut taste. 6 to 8 ounces fettuccine pasta
- 1 cup freshly grated Parmesan cheese (or more as desired)
5566 kcal|57g carbohydrate|20g protein|29 g fat|17 g saturated fat|2g polyunsaturated fat|8g monounsaturated fat|1g trans fat|65mg cholesterol|610mg sodium|551mg potassium|6g fiber|8g sugar|3194 IU vitamin A|105mg vitamin C|380mg calcium|Iron|5mg vitamin A, 105mg vitamin C, 380mg IMPORTANT: This recipe was revised on September 17, 2011 to incorporate additional information, images, and video. It was first published on October 21, 2019 in the print edition.
Making this scrumptious shrimp Rasta Pasta dish is a simple and tasty way to spice up your weekly midweek dinners! Using jerk sauce, this Caribbean style pasta is bursting with flavor and rich with nutrients. There are affiliate links in this post; please see my complete disclosure here for more information. Recipe in its entirety The recipe card at the bottom of the post contains the ingredients and instructions. In this blog article, you’ll learn some useful tips and tactics. Have you ever tried Rasta pasta?
In that case, you should try this dish this week!
This recipe is ready to serve in less than 30 minutes, making it an excellent choice for a quick family lunch on a weekday.
What Is Rasta Pasta?
It’s a fantastic way to spice up your weekday dinners with this simple shrimp Rasta pasta dish. Using jerk seasoning, this Caribbean style spaghetti is bursting with flavor and bursting with color. You may read my complete disclaimer here if you have any questions about this content. Ingredients and Methods The recipe card at the bottom of this page has the ingredients and instructions. In the blog article, you’ll discover some useful tips and tricks. Is Rasta spaghetti something you’ve ever tried?
Using myjerk spice, this Caribbean-inspired spaghetti recipe creates an exciting fusion meal. In less than 30 minutes, this dish will be ready to serve, making it an excellent choice for a quick family lunch on a busy weekday. The same way you enjoy my jerk chicken wings, you’ll enjoy this!
Ingredients You Will Need
- Oil, Penne Pasta, Shrimp, Jerk Seasoning, and Jerk Seasoning The following vegetables are used: red and orange bell peppers
- And garlic. Heavy cream and Parmesan cheese are also used.
How To Make Rasta Pasta
- Penne Pasta
- Jerk Seasoning
- Penne Pasta Extra-heavy cream
- Parmesan cheese
- Red and orange bell peppers, spinach, onion, garlic
- Heat the oil in a 10-inch skillet over medium heat until shimmering. Cook the shrimp for 2-3 minutes on each side. Remove the shrimp from the pan and set it aside.
- Deglaze the pan by adding 14 cup pasta water and scraping the bottom of the pan with a wooden spoon to remove any brown pieces
- Add the peppers, green onions, and garlic to the pan and simmer for approximately 5 minutes, or until the peppers are somewhat tender.
- Cook for approximately 3 minutes, stirring occasionally, with the remaining pasta water, heavy cream, and remaining jerk spice. Then add the pasta, spinach, and parmesan cheese and toss until everything is evenly covered.
Can you make this ahead of time?
I prefer to serve this Rasta pasta as soon as it is through cooking, but it will store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave if desired. Simply store it in an airtight container and it will last for a long time. Depending on how thick your creamy sauce is, you may want to add a few tablespoons of water to make it a little more loose while reheating.
Can you use frozen shrimp in this recipe?
In this meal, I prefer to use fresh shrimp, but you may use frozen shrimp if you want. Just make sure they’re completely defrosted before you start cooking with them. When using fresh or frozen shrimp, ensure sure they have been deveined and shelled before using them. I like to remove the tails, but you are welcome to leave them on if you choose.
What is jerk seasoning?
Jerk seasoning is a Jamaican combination of dried spices and herbs that is a delicious way to enhance the flavor of a variety of foods. I prefer to use my own mix, which you can easily tweak to your personal preferences, but you can buy it in the herbs and spices area of most supermarkets as well. It’s vibrant and spicy, and it lends life to every meal!
Recipe Notes and Tips
- Cook the pasta until it is al dente. When the pasta is rinsed and incorporated into the sauce, the cooking process will continue
- Thus, do not overcook it. Precautions should be taken to avoid overcooking the shrimp. They just require a couple of minutes on each side, and if you cook them for an excessive amount of time, they will turn rubbery.
More Easy Pasta Recipes
- Pasta dishes include Air Fryer Mac n Cheese, Cajun Chicken Pasta, White Cheddar Pasta, and Instant Pot Ravioli.
Check out the whole video instruction as I demonstrate how to create this delectable pasta recipe.
This quick and simple shrimp Rasta pasta dish is a fantastic way to add variety to your midweek dinners! Using jerk sauce, this Caribbean style pasta is bursting with flavor and rich with nutrients. Course Course I: The Main Course Keywords: Caribbean pasta, quick rasta pasta, rasta pasta with shrimp; Cuisine: Caribbean; Keywords: Caribbean; Preparation time: 5 minutes Preparation time: 20 minutes 25 minutes is the whole time allotted. Servings4servings Calories688kcal
- 2cupsfresh spinach
- 2green onions
- 4 garlic clovesminced
- 34cuppasta waterseparated
- 34cupheavy cream
- 1cupparmesan cheeseshredded
- 8ozpenne pastaabout 2 dry cups
- 1lbhrimppeeled and deveined
- 2tablespoonjerk seasoningseparated
- 2tablespooncanola oil
- 2tablespoonjerk season
- Prepare the pasta according to the directions on the packaging. 12 cup pasta water should be drained and left aside. 1 tablespoon of jerk spice should be used to coat the shrimp. Heat the oil in a 10-inch skillet over medium heat until shimmering. Cook the shrimp for 2-3 minutes on each side. Remove the shrimp from the pan and set it aside. Deglaze the pan by adding 14 cup pasta water and scraping the bottom of the pan with a wooden spoon to remove any brown pieces. Add the peppers, green onions, and garlic to the pan and simmer for approximately 5 minutes, or until the peppers are somewhat tender. Cook for about 3 minutes, stirring constantly, with the remaining pasta water, heavy cream, and remaining jerk spice. Stir in the pasta, spinach, and parmesan cheese until everything is well-coated. Remove the pan from the heat and top with the shrimp.
- Cook the pasta until it is al dente. When the pasta is rinsed and incorporated into the sauce, the cooking process will continue
- Thus, do not overcook it. Precautions should be taken to avoid overcooking the shrimp. They just require a couple of minutes on each side, and if you cook them for an excessive amount of time, they will turn rubbery.
The following are the calories: 688kcal|54g carbohydrate|43g protein|34g fat |15g saturated fat|Cholesterol: 364mg sodium 1451mg potassium 667mg fiber|5g sugar|Vitamin A: 6553IU vitamin C: 87mg calcium 552mg iron 6mg Subscribe to my YouTube Channel to see full-length recipe videos in their entirety! To be alerted when a new video is uploaded, simply click on the bell symbol. Despite the fact that myforkinglife.com makes every effort to give correct nutritional information, the values provided should be regarded as estimations.
Under no circumstances will myforkinglife.com be liable for any loss or harm incurred as a consequence of your reliance on nutritional information provided on this website.
Rasta Pasta Recipe – Creamy Pasta w/ Caribbean Jerk Chicken
Pasta mixed with jerk chicken and sautéed bell peppers in a Caribbean flavor is known as rasta pasta. A delicious midweek supper that can be prepared in just 30 minutes, this recipe is very delicious! It’s creamy, rich, spicy, and cheesy all at the same time.
What is Rasta Pasta?
I used to believe that Rasta spaghetti originated in the Rastafari culture of Jamaica, but I’ve since learned that this is not the case from my readers. With the three different colored bell peppers and the jerk flavor, this recipe is reminiscent of a Jamaican cuisine. It is a wonderfully comfortable pasta dish that has all of the cream and cheese that you need to feel good. The spaghetti also has a robust taste and an appealing spicy edge that will keep you craving it on a regular basis!
The bell peppers are either sautéed or roasted before being combined with the cooked pasta and grilled chicken in a creamy and cheesy sauce to finish the dish. This rasta pasta recipe is a delicious summery supper meal that everyone will enjoy.
Despite the fact that this dish is simple to prepare, it is always beneficial to see a little video demonstration. Take a look at it in the video below!
How to Make Pasta Rasta
This dish is really quick and simple to prepare, so if you’re searching for a quick and easy cozy supper that you can whip up in no time, this is the recipe for you!
- Chicken, either cooked or uncooked, is a popular dish. Whatever you happen to have on hand will suffice. The majority of the time, I use leftover rotisserie chicken. I prefer to use red, yellow, and green bell peppers, but I will use whatever is available to me
- Bell peppers Any form of tiny spaghetti will suffice here. I prefer to use penne, fusilli, or even bow tie pasta in my recipes. Green onions, often known as scallions, are used to garnish dishes. They are optional, however they enhance the flavor of the meal
- Jerk seasoning may be prepared from scratch or purchased
- Just make sure it’s a really excellent quality seasoning. When using low-quality jerk spice, the sauce and pasta will be insipid in flavor. Rasta pasta will be extra creamy and tasty if you use heavy cream and parmesan cheese as the main components. Garlic, oil, and vegetable stock are used in this recipe.
Create sure to also check out my Instant Pot Rasta Pasta recipe, which you can make in just minutes!
- Cook the pasta in salted water according to package directions, draining it when it is “al dente” because it will be cooked further in the next steps. Although I’m using rotisserie chicken in this recipe, if you’d prefer to use a raw chicken breast, cube it up, season with jerk spice, then cook until it’s golden brown and cooked through, as I have in this video. then take from pot and place in a separate container to be used later
- Preparing the Vegetables: Cut the bell peppers (you may use different colors of peppers), green onions, and garlic into thin slices
- Set aside. Cook bell peppers and green onions in vegetable oil in a heavy-bottomed saucepan over medium heat until soft. Cook until the garlic is aromatic, then remove from the heat. Jerk seasoning should be added to the stew at this point. Pour in the heavy cream and chicken or veggie stock, stirring constantly. Simmer for a few minutes, or until the sauce has thickened a little bit more. Pour in the parmesan cheese and stir until it melts into the sauce, about 1 minute. Finally, add the chicken pieces and spaghetti and thoroughly combine everything to ensure that all of the components are evenly covered in the sauce. Add chives or parsley to garnish and serve
Also, feel free to substitute shrimp for the chicken in this Rasta Pasta recipe, or to include both chicken and shrimp in the same dish.
What Kind of Chicken Shall I Use?
In Rasta Pasta and other dishes, I frequently use leftover rotisserie chicken from the air fryer. It’s quite easy, and the chicken is absolutely delicious. If I don’t have any rotisserie chicken on hand, I just use a raw chicken breast that I chop into strips and shallow fried in jerkseasoning and a small amount of oil till cooked through.
Make It Dairy-Free
If you want to make this rasta pasta dish dairy-free, you can skip the heavy cream and use full-fat coconut milk or crushed tomatoes in its place.
There are many various types of rasta pasta available, and here are a few of the most popular:
- With chicken
- Without chicken
- With or without chicken There’s a vegan variant
- The chicken is served on the side (rather than being stirred with the pasta)
- With grilled or fried shrimp, for example
What Kind of Pasta Shall I Use?
In this rasta pasta dish, I recommend using penne, rigatoni, or bucatini, but you may also use other pasta forms like as fusilli or macaroni if you prefer. Take a look at this incrediblecornmeal porridge as well as this multipurpose green spice, which can be used to marinade a variety of meats and fish. Is this something you created? Make sure to write a review and tag me onFacebook, Instagram, or Pinterest if you enjoyed the book! Pasta mixed with jerk chicken and sautéed bell peppers in a Caribbean flavor is known as rasta pasta.
It’s creamy, rich, spicy, and cheesy all at the same time.
Despite the fact that it is only half an hour long, this meal is bursting with flavor and makes a fantastic midweek supper!
- 1 pound (450 grams)pasta
- 2 chicken breasts (or other protein of choice) the following ingredients: 2 cups rotisserie chicken shredded
- 2 teaspoons vegetable oil Jerk seasoning (one tablespoon for frying chicken and one tablespoon for sauteeing bell peppers)
- One tablespoon jerk seasoning 1.5 tablespoons is used with the chicken, and 1.5 tablespoons is used in the sauce. peppers (ideally various colors) – sliced 3 bell peppers (preferably different colors)
- 12 cup green onions, sliced
- 2 cloves garlic, chopped
- 14 cup (60 mL) vegetable or chicken stock
- 12 cup (120 mL) heavy cream
- 12 cup (80 grams) grated parmesan cheese
- Cook the pasta according to the package directions, removing it when it is “al dente,” as you will be cooking it further in the next steps. In this recipe, I’m using rotisserie chicken, but if you want to make it with raw chicken breast, cube it and mix it with jerk spice before cooking it until it’s golden brown and cooked through. then remove from saucepan and leave aside to be added at a later time In a heavy-bottomed saucepan, heat the vegetable oil and sauté the bell peppers and green onions until soft. Cook until the garlic is aromatic, then remove from the heat. Jerk seasoning should be added to the stew at this point. Heavy cream, chicken stock, and vegetable stock should be added to the saucepan. Simmer for a few minutes, or until the sauce thickens, then stir in the parmesan cheese and the pasta
- Serve immediately. Garnish with chives, green onions, or parsley before serving
- For this dish, I prefer using penne, but you may also use rigatoni, bucatini, fusilli, macaroni, or farfalle (bow tie). Because of the amount of jerk seasoning used, this pasta is rather hot
- Thus, if you don’t like a lot of heat, reduce the amount of jerk seasoning to half. Alternatively, you can substitute raw chicken, which you should saute with jerk seasoning and vegetable oil before starting to cook the bell peppers
- If you don’t have any leftover shredded or rotisserie chicken, you can use raw chicken and saute it with jerk seasoning and vegetable oil before starting to cook the bell peppers. Alternatively, you may use full-fat coconut milk or crushed tomatoes for the heavy cream if you want to make this rasta pasta dairy-free.
742 calories, 92 grams of carbohydrates, 40 grams of protein, 23 grams of fat, 13 grams of saturated fat, 113 milligrams of cholesterol, 214 milligrams of sodium, 914 milligrams of potassium, 6 grams of fiber, 7 grams of sugar, 3422 international units (IU), 118 milligrams of vitamin C, 67 milligrams of calcium, and 2 milligrams of iron As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience.
Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators.
We’re calling out to all of the spice, cheese, and shrimp fans out there!
This dish for Rasta spaghetti with jerk shrimp is a mouth-watering celebration of Caribbean hues and tastes that will leave you wanting more. This delicious dish may be prepared in 30 minutes and served as a lunch or dinner.
About This Recipe
Rasta Pasta is a Jamaican dish with a long history. It is commonly made out of capsicum peppers, shrimp or chicken, cheese, cream, jerk sauce, and other ingredients. The cheese sauce serves as the foundation for this meal, while the jerk sauce offers a spicy herby flavor. Finally, don’t forget about the capsicum peppers, which provide a burst of freshness to the dish. So, what is the significance of the name Rasta pasta? Rasta is derived from the word Rastafarianism, which is a religious movement that began in the 1930s and is still active today.
Several variants are available for this simple shrimp rasta pasta dish.
As is customary when preparing a dish, taste it frequently during the process to ensure that the tastes are to your liking.
When can I serve this dish?
This meal is perfect for large groups of people and may be served whenever you choose! Normally, I offer it to pescatarians, on Good Friday, to seafood enthusiasts, or if I’m in the mood for something other than 5-Cheddar Mac N’ Cheese.
Rasta Pasta with Jerk Shrimp Recipe Ingredients
- This recipe normally calls for penne pasta, which is what I used. There are large shrimp that are straight and medium in size, and they go nicely with the sauce. The shrimp I used for this dish were fresh big shrimp, which I washed and deveined before cooking. You may also use frozen shrimp for this dish, but make sure to allow the shrimp to defrost completely before cooking with them. This may be accomplished by soaking shrimps in warm water for approximately 10 minutes, or until they become soft
- Double cream
- And lemon juice. For this dish, be sure to use high-quality double cream and cheese. I use cheddar, mozzarella, and parmesan cheeses to make my Rasta pasta, but you may use whatever combination of the three cheeses you choose
- Capsicum peppers. Capsicum peppers in various colors (red, yellow, and green) will be required for this dish. Spring onions/scallions should be used as soon as possible after harvesting to provide the optimum flavor. Don’t forget to throw in the spring onions at the end. They are sautéed with capsicum peppers and garlic, and they provide a delicate delightful oniony flavor to the dish. Jerk sauce can be improved by including a couple fresh garlic cloves in the meal. Jerk spice and sauce is a famous Caribbean seasoning and sauce that is required for this cuisine. Seasoning is what distinguishes this meal from others since it incorporates all of the classic Caribbean flavors. You’ll need adobo, onion powder, garlic powder, and paprika for this dish, among other ingredients. Oil
- All of these spices contribute to the delightful flavors in the cheesy, creamy sauce
How to Make Rasta Pasta with Jerk Shrimp
- Prepare the shrimp by marinating them in 2 tablespoons jerk sauce and 1/4 teaspoon adobo. While the pasta is being made, place it in the refrigerator. Prepare the pasta: In a saucepan, bring salted water to a boil. Once the water is boiling, add 350g of penne pasta and cook for 10-12 minutes, or until the pasta is al dente. When the pasta is finished cooking, strain it and keep it aside to be used in the Rasta pasta sauce later on. Cooking shrimp involves the following steps: While the pasta is cooking, heat a little amount of oil in a skillet. After that, add the shrimps and fry for 3-4 minutes on each side. Remove the shrimp from the saucepan and keep them aside for later use. Add 2-3 minced garlic cloves, 12 chopped red bell peppers, 12 chopped yellow bell peppers, 12 chopped green bell peppers, as well as spring onions/green onions/scallions to the same pot that the shrimp was cooked in, and heat until the peppers are soft. If you want additional taste, make sure you leave all of the shrimp fluids in the pot. Then swirl and simmer for another 2-3 minutes, or until the mixture is aromatic. Pour 3 cups of double cream into a pot and bring it to a simmer. Afterwards, whisk in 1/2 tsp adobo, 1 tablespoon jerk sauce, 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, and cook on low heat for 5 minutes, or until it thickens. Cheese: Once the sauce has thickened, whisk in 12 cups of mozzarella, 12 cups of parmesan, and 12 cups of cheddar until well combined. Finally, add 350g of the cooked penne pasta, along with the jerk shrimp, and toss to combine. Remove from heat and set aside for a couple more minutes to allow the Rasta pasta to finish cooking
How to Store Rasta Pasta with Shrimp
For best results, store this meal in an airtight container in the refrigerator for 3-4 days before reheating in the microwave or on the stove.
What ingredients are used to make Rasta Pasta? A creamy, cheesy pasta dish made with capsicum peppers, jerk sauce, and either shrimp or chicken, Rasta pasta is a staple in Jamaican cuisine. What is the origin of the name Rasta Pasta? The pasta is referred to as Rasta pasta because the colors of the capsicums are the same as the colors of the Rastafari flag. Who is the inventor of Rasta Pasta? We think that Chef Lorraine Washington was the one who invented the Rasta pasta dish.
- The Jamaican Rasta Pasta with Chicken recipe is from Recipe Vibes.
Thank you for taking the time to read this recipe. Please leave a comment below if you tried it and how it turned out. Join the conversation on Instagram by following @simshomekitchen, taking a photo, then tagging and hashtagging it with @simshomekitchen Follow me on Facebook, Pinterest, and Instagram for all of my current recipes and to keep up with my latest news!
- 350g penne pasta
- 2crushed garlic cloves
- 1/2yellow capsicum pepper
- 1/2red capsicum pepper
- 1/2green capsicum pepper
- 3 cupsheavy cream
- 1/4tspof garlic seasoning
- 1/4tsponion powder
- 2tspof paprika
- 3 green onions/spring onions
- 1/2 cup parmesan
- 1/2 cup mozzarella
- 1/2 cup cheddar
- 2 tablespoons jerk sauce and 1/4 teaspoon adobo are combined to make a marinade for the shrimp. Put it in the refrigerator for 10 minutes or while you are preparing the pasta. In a saucepan, bring salted water to a boil. Once the water is boiling, add 350g of penne pasta and cook for 10-12 minutes, or until the pasta is al dente. When the pasta is finished cooking, strain it and keep it aside to be used in the Rasta pasta sauce later on. While the pasta is cooking, heat a little amount of oil in a skillet. After that, add the shrimps and fry for 3-4 minutes on each side. Remove the shrimp from the saucepan and keep them aside for later use. Then, in the same saucepan that the shrimp was cooked in, add 2-3 chopped garlic cloves, 12 chopped red bell peppers, 12 chopped yellow red bell peppers, 12 chopped green bell peppers, and spring onions/green onions/scallions. Make careful to keep all of the shrimp fluids in the pot to give the dish more flavor. Then, stirring constantly, cook for 2-3 minutes, or until the mixture is aromatic. Pour 3 cups of double cream into the pot and bring to a boil. Once the sauce has thickened, add 12 cups of mozzarella cheese, 12 cups of parmesan cheese, and 12 cups of cheddar cheese, stirring constantly for 5 minutes
- Add 350g of cooked penne pasta, and stir until everything is well-combined
- Season with 1/2 teaspoon adobo, 1 tablespoon jerk sauce, 2 teaspoons paprika, 14 teaspoons onion powder, and 14 teaspoons garlic powder, and stir until everything is well-combined
- Allow the Rasta pasta to continue to simmer on a low heat for a few more minutes before serving
Shrimp/Prawns: I used fresh big shrimp for this dish, which I cleaned and deveined prior to cooking in the oven. You may also use frozen shrimp for this dish, but make sure to allow the shrimp to defrost completely before cooking with them. This may be accomplished by soaking shrimps in warm water for around 10 minutes, or until they become mushy. 600 calories|44.4 grams of carbohydrate|38.9 grams of protein|29.7 grams of fat|16 grams of saturated fat|394 milligrams of cholesterol|1025 milligrams of sodium|443 milligrams of potassium|221 milligrams of calcium|3 milligrams of iron
jerk spices and bright bell peppers are used to season this Caribbean-inspired pasta meal. Rasta Pasta is a Caribbean-inspired pasta dish that is served with jerk spices. The dish is named after the Rastafarian culture that inspired it. The diet of true Rastafarians excludes any meat, seafood, and animal byproducts such as dairy, which is why this pasta is often prepared as a vegan dish. Many non-Rastafarians, on the other hand, choose to include protein as a way of rounding out their diet. Shrimp and chicken are frequently included as add-ons on Caribbean restaurant menus.
A variant of this meal was originally served to me at Sugarcane, a restaurant in Brooklyn, New York.
Last summer, I finally had the opportunity to lunch at Footprints, which is also located in Brooklyn, NY and is well-known for their Rasta spaghetti.
Oh my goodness! It was the most wonderful thing that had ever happened! I recall that the shrimp was nicely cooked, not rubbery, and that it was well seasoned. The spaghetti itself was just delicious. I had to use a handkerchief to clean the inside of my mouth after every bite since it was so spicy.
Dairy is no longer a regular component of my diet, so I’ve made this recipe dairy-free by using coconut milk in place of the usual milk. When I did consume dairy products, I would add parmesan cheese to the sauce, which made it really creamy and delightful! You may substitute cashew milk in place of coconut milk if you don’t like for coconut milk, especially canned coconut milk. Using high-quality coconut milk instead of regular milk enhances the taste significantly. When it comes to canned coconut milk, though, the brand is important.
The following are photos of the brands that I prefer:
- Aroy-D, Trader Joe’s Organic coconut milk, Chaokoh, Thai Kitchen, and more brands
Make it Gluten-free plus ideas for variations
You can simply make this gluten-free by substituting chickpea spaghetti for the regular pasta. I don’t have a gluten intolerance, but I really enjoy this dish, especially with rice spaghetti. Here are some other ideas for including into this pasta dish:
- Shredded cabbage is fantastic in this dish, as are shredded carrots, green peas, corn, asparagus, zucchini, chickpea pasta, brown rice pasta, lentil pasta, and lentil pasta.
- A 12oz box of penne pasta (do not use the entire 1lb box)
- 3 tbsp cooking oil
- 12 medium onions, sliced
- 4 garlic cloves, minced
- 12 red bell peppers, thinly sliced
- 12 green bell peppers, thinly sliced
- 1 tsp jerk seasoning
- 1 tsp cajun seasoning
- 1 tsp salt
- 1 tsp paprika
- 1 heaping tablespoon jer
- Cut the onion, garlic, and bell peppers into thin slices. Remove from consideration
- Prepare a saucepan of water by bringing it to a boil. Cook the pasta according to the package directions once you’ve added the sauce. Remove the strainer and put it back in the saucepan. Cover the pasta with a damp cloth so that it does not create a crust. In a large pan, heat 3 tablespoons oil over medium-high heat until shimmering. Add the onions and garlic and mix well. Cook for a few minutes, or until the mixture is aromatic. Peppers, jerk seasoning, cajun seasoning, salt, paprika, and thyme should be added at this point. Cook for a couple of minutes over medium heat. Add the coconut milk and mix well. Reduce the heat to a low setting. Allow for 7-8 minutes of simmering time, or until the sauce seems somewhat thick. Toss the spaghetti into the sauce. To blend, stir the ingredients together. If you’re using parmesan cheese, put it in now. When the cheese has melted evenly throughout the sauce, remove it from the heat.
Walkerswood jerk seasoning in a glass container is my favorite since it’s more like a paste than a powder. Replace normal pasta with chickpea or rice spaghetti to make a healthier alternative. Aroy-D, Chaokoh, Thai Kitchen, and Trader Joe’s Organic coconut milk are some of the coconut milk brands I suggest. If you’re adding meat or fish, around 1-2 pounds should be plenty for this dish.
Pin it for later!
The recipe shown above has been updated from an earlier version. If you liked the old version, I’ve included it here for your convenience.
- 8oz tiny shrimp, de-veined
- 1lb penne pasta
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound chicken tenderloins. 1 medium-sized yellow or orange pepper, thinly sliced 4 thyme leaves sprigs
- 3 medium garlic cloves, minced
- 1 big onion, thinly sliced
- Oil for sautéing
seasoning for chicken jerk seasoning (about 2 heaping tablespoons) 3-tablespoon green seasoning-12-tablespoon salt1-tablespoon oila dash of browning sauce seasoning for shrimp 1 tablespoon of green seasoning Jerk seasoning (about 2 heaping teaspoons) a teaspoon of salt1 tablespoon of oil a milky concoction Salt to taste2 x 13.5oz can of coconut milk12 tsp 2 tsp cajun seasoning (optional) 12 teaspoon of jerk seasoning 3-4 sprigs thyme leaves (optional) Chicken and shrimp should be washed and cleaned.
Season each with salt and pepper and set them in separate dishes.
Cook the pasta according to the package guidelines.
While the rest of the dinner is cooking, cover the pasta.
In a small saucepan, bring the coconut milk to a boil.
Simmer for a few minutes on a low heat, then turn off the heat and serve.
Take the shrimp out of the water.
Cook the chicken for 10 minutes, or until it is brown.
In a large skillet, heat the oil and cook the onions, garlic, thyme leaves, and peppers until aromatic. Pour the milk in. Allow for a few minutes of simmering time until the milk thickens. Combine the spaghetti, chicken, and shrimp in a large mixing bowl. Taste and adjust the salt to your liking.